Christmas Oatmeal


  • 2 cups water
  • 1 cup rolled oats.
  • 2 Medjool dates, diced*
  • 1 cup chopped kale
  • 1 fuyu or amigaki persimmon or orange, sliced
  • ½ cup pomegranate seeds
  • 1 tablespoon pecan pieces (any nut or seed is fine)
  • 1 tablespoon shredded coconut (optional)

Preparation Steps

  1. In a medium saucepan, bring water to a boil. Add the rolled oats and diced dates. Turn the heat to low and simmer for about 4 minutes.
  2. Now, add the chopped kale, but don’t bother stirring it in. Put the lid on the pan to steam the kale for a couple of minutes.
  3. Once the kale is bright green, remove the lid and turn off the heat. Transfer the oatmeal to individual serving bowl(s).
  4. Add the orange or persimmon slices. Sprinkle with the pomegranate seeds, pecan pieces, and shredded coconut. Enjoy warm.


For a creamier oatmeal, add the water and rolled oats at the same time and then bring to a boil. You can also cook the oats in an unsweetened, non-dairy milk instead of water for a creamier consistency. However, the latter makes the dish more calorie dense. If you prefer a fat-free oatmeal, leave out the pecans and shredded coconut.

Recipe Credit to Chef Katie Mae